"Milkshake" Singer Kelis on Soul Food and Growing Up

We've been waiting for the return of Kelis. Seriously, we still get excited hearing the opening bars of "Milkshake" and that was more than a decade ago. If her album Tasty (which featured, "Milkshake," "Keep It Down," and "Trick Me") was our first glimpse into just how irresistible a Kelis track could be, then her forthcoming studio album, Food (April 22, Ninja Tune), is our chance to sit down and lap up her evolution as an artist. After teasing us last year with the brassy dance number "Jerk Ribs," this record, produced by Dave Sitek of TV on the Radio, is a culinary adventure with a glamorous hostess we'd love to join for a party. The best part? She's a chef, too. After graduating from Le Cordon Bleu in November 2013, Kelis has released a sauce line, Feast, and hosts a show on the Cooking Channel called Saucy & Sweet with Kelis. Song titles like "Biscuits 'N Gravy" or "Cobbler" are soul food staples that chart equally soulful musical sounds. Lots of horns, electro textures, and highlife guitars surround Kelis' gritty/sweet vocals.

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We caught up with Kelis so she could tell us more about music, food, and the million projects that keep her busy.

Food sounds vintage but very aligned with today's music. Is that what you and Dave were going for? How's the scene changed since your last record?

Dave and I talked about stuff, but it naturally evolved into what it is right now. It's just where both of our hearts were. We were excited to let it breath in that moment. We talked less, and wrote more. It ended up being this thing. We didn't want to tinker with it too much. The concept evolved naturally. Music and food are a huge part of our everyday, and this is just another chapter. I grew up in this. I started this when I was 17 and it's been over 15 years. This was part of the story. It's another chapter. A lot of people who've listened to me have grown up with me over the years. There's ease in it, a sense of comfort and growth.

It was great—I've always wanted to do a food truck, I've always loved finding food at the side of the road. I've been doing a lot of food and wine festivals so I've got my chops up. Got a good hand on really wonderful food you can walk away with, plated beautifully and all that. It's just another great part of this whole project that I'm able to bring to people. (The menu: Jerk ribs, duck confit platter with ginger sesame grate, shredded steak with wild cherry barbecue sauce). I'd love to do a full-on cookbook soon. But I'm sort of just taking it as it comes. Everything I'm doing, it's all about lifestyle.

The music video for Jerk Ribs feels like we're on the road with you. What was the vibe you were going for?

I wanted you to feel like something that was behind-the-scenes: This is real. [These days] everyone's into reality, but none of it's really reality. Everything is so overproduced these days. It's exactly like the lyrics say: This is what it looks like. This is what it feels like. I've been doing this for a long time. Yeah, there're a lot of new kids today and they're great, but there's something to be said about being a veteran and having albums, music, and catalogues under your belt. There's an ease that comes with it because you fall right back into place.

What's your idea of a perfect meal?

I love to eat everything, obviously. I will say though, I love a good sandwich.

I left my favorite boots, which was a big mistake. I was thinking, "I don't need these." I was trying to be too fashionable for myself. They've literally been everywhere. Spilled on, stepped on—and they're perfect that way. I don't know what I was thinking. They're my all-terrain—they work with everything: dresses, jeans, shorts—doesn't matter. They're molded to my feet at this point. All Birkenstock on the inside—they don't look like Birkenstocks, but that's what they feel like. When I look at my closet, certain things pop up. Like I love Miu Miu, I have SO many pairs of Miu Miu shoes. A lot of Chanel, Pucci, and Ungaro. It varies. Sometimes, I'm in a Margiela mood, sometimes I'm not. Lately I've been doing a lot more ladylike looks.

How would you describe your evolution from your first album 'Kaleidoscope' to 'Food' in three words?